Mixed Millet Rotla
Sorghum, pearl millet, and finger millet flours are combined to make this wholesome dish, with recipes for cucumber-tomato sabji, and chilli pickle that pair perfectly with it.
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Millets
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Ragi Laddoo
This recipe has been documented for The Locavore by Shabnam Afrien of Odisha Millets Mission (OMM). A flagship programme of the government of Odisha, OMM was launched in 2017 to improve the nutrition of tribal communities in Odisha through revival of millets in farming and their diets.
‘Odisha Millets Mission is a People’s Programme’
What makes Odisha Millets Mission (OMM) stand out in a sea of other government programmes? The Locavore learns about how women Self-Help Groups are championing millets, and the inclusion of ragi ladoos in Anganwadi meals.
The Return of the Forgotten Millet
With the United Nations declaring 2023 as the International Year of Millets (IYOM), and the growing attempts to revive this ancient Indian grain, do you ever wonder where it disappeared to in the first place? Arathi Menon helps us understand why millets vanished from our diets, and the value of bringing it back.
Millet Revival Project: Phase One
Our modest attempt to demystify cooking with millets, and relearn the impact that it has on our ecology. This initiative aims to facilitate gradual incorporation of millets into our diets, as well as create a space for meaningful conversation and engagement so that we can tap into the resilience of millets while also rediscovering its taste.
Tillage – Bringing Back Millets and Forgotten Flours
We were first drawn to Tillage’s produce after hearing the passion with which siblings Saloni Anchan, a lawyer, and Shival Shah, a chartered accountant, spoke about local and seasonal ingredients.…
‘Keerai pori is something I enjoy during the monsoon’
What does it mean to be in tune with changing seasons? Janagiamma, a leader of the indigeneous Kurumba community in the Nilgiris, tells us that millets and bamboo are good for the monsoons.
A New Appetite for the Old Grain
As millets enter the culinary imaginations of urban dwellers, we must centre the land on which it grows, and the people who have preserved it.
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